Saturday, September 24, 2011

Recipe: Live Spring Rolls

Thank you to Kirstin S. for contributing this recipe which she found in the Vegetarian Times online.

Live Spring Rolls with Lemon-Ginger Dipping Sauce

Vegetarian Times Issue:   p.   —   Member Rating: 111
For a party icebreaker, serve these rolls Vietnamese style, with the fillings and the leafy wrappers laid out on a plate so everyone can roll their own.

Ingredient List

Makes 8 rolls
  • 3/4 cup raw tahini
  • 2 Tbs. raw agave nectar
  • 4 tsp. nama shoyu or soy sauce
  • 1 Tbs. lemon juice
  • 2 tsp. minced fresh ginger
  • 8 Swiss chard or romaine lettuce leaves, tough stems trimmed
  • 1/2 cup grated or julienned carrots
  • 1/2 cup grated or julienned raw beets
  • 1/2 medium red bell pepper, seeded and thinly sliced or julienned (1/2 cup)
  • 1/2 cup mung bean or sunflower sprouts
  • 8 large fresh basil leaves
  • 4 sprigs fresh mint


To make Lemon-Ginger Dipping Sauce:
1. Whisk together all ingredients and 1/2 cup water in small bowl.
To make Spring Rolls:
2. Fill each chard or lettuce leaf with pinch of carrots, beets, bell pepper, and sprouts. Top with basil and mint. Roll chard leaf around filling, tucking in edges. Serve with Dipping Sauce.

Nutritional Information

Per roll: Calories: 167, Protein: 6g, Total fat: 11g, Saturated fat: 2g, Carbs: 15g, Cholesterol: mg, Sodium: 282mg, Fiber: 4g, Sugars: 6g

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